Polyphenol characterization and encapsulation in β-cyclodextrin of a flavonoid-rich Hypericum perforatum (St John's wort) extract

Purified methanolic extracts of Hypericum perforatum (HP) from Northern Greece were very rich in flavonoids. Among simple polyphenols determined by GC–MS, epicatechin, catechin and quercetin predominated, their concentrations being 118.9 ± 20.6, 8.7 ± 1.4 and 5.8 ± 0.8 mg/g extract. LC-MS analysis revealed that the HP extract was mainly consisted of quercetin glucosides, catechin and quercetin. Among anthocyanins, malvidine was present at 1.96 ± 0.2 mg/g. The 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and the ferric reducing antioxidant power (FRAP) assays showed that the HP extract exerted significant antioxidant activity. The inclusion complex of HP with β-cyclodextrin (β-CD) was prepared by mixing 1:4 mass ratios of its components in aqueous media and subsequent freeze-drying. The encapsulation was verified by differential scanning calorimetry (DSC) and NMR studies, and encapsulation efficiencies were 27.5, 30.0 and 35.0% for catechin, epicatechin and quercetin respectively. DSC after thermal oxidation indicated that the inclusion complex remained intact at temperatures where the free HP extract was oxidized. It is concluded that the encapsulation in β-CD improves the thermal stability of nutraceutical antioxidants present in St John's wort extract, suggesting that the inclusion complex could serve as a flavonoids-rich food supplement or a novel additive to enhance the antioxidant capacity of fresh or thermally processed food.